Ingredients

Serves 8 to 10

　　2 quarts buttermilk

　　5 cups water

　　1 cup kosher salt

　　2/3 cup sugar

　　1/4 cup lemon pepper

　　3 tablespoons minced fresh rosemary, plus more for sprinkling

　　1 1/2 teaspoons minced fresh sage

　　5 pounds chicken legs and thighs

　　Lard or canola oil, for frying

　　3 cups flour, seasoned with salt and pepper

　　Sea salt, for sprinkling (optional)

　　

Step 1

Combine the buttermilk, water, salt, sugar, lemon pepper, rosemary, and sage in a large nonreactive bowl or container with a lid. Add the chicken to the brine, cover, and refrigerate for at least 24 hours, and preferably for 48.

　　

Step 2

When ready to cook the chicken, pull the pieces, one at a time, from the brine and slide your thumb between the meat and the bone, gently separating the flesh a bit from the bone where you can. This ensures the chicken will cook through to the bone. Return the chicken to the brine until the lard is ready.

　　

Step 3

Heat the lard in a deep fryer to 350°F.

　　

Step 4

Spread the seasoned flour in a shallow dish. Pull the chicken from the brine, one piece at a time, coat with the seasoned flour, and carefully drop into the oil. Fry for 12 minutes, remove with a slotted spoon, and transfer to a paper towel–lined plate to drain. Taste, and if more seasoning is desired, combine equal amounts of the rosemary and salt and sprinkle on the chicken.

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